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Onomichi ramen has a pork back fat that adds rich flavor to the soy sauce base. Chick...
“Anago-rice” is served with carefully baked conger eel on top of rice made from conge...
The Senjokaku in Miyajima is a main tiled Irimoya-style Taikyodo built by Hideyoshi T...
Shingu, who was inspired by China in Showa 29, opened a Chinese restaurant “Shinkaen”...
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, w...
Brand beef boasting over 100 years of history Yonezawa beef, the three largest Wagyu ...
Shottsuru is a seasoning of Akita's specialty. Its true identity is fish sauce. Salt ...
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and...
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is...
Kayaki is said to be a word accented with shellfish. It seems that it started when fi...
